Pan-Seared Salmon with a Creamy Florentine Sauce
This Pan-Seared Salmon with a Creamy Florentine Sauce is a delicious and elegant dish that’s perfect for a special dinner or a weeknight meal. The combination of tender, flaky salmon and a rich, creamy sauce with spinach and sun-dried tomatoes creates a flavorful and satisfying experience.
Yield: 4
Materials
For the Salmon:
- - 4 salmon fillets about 6 oz each
- - Salt and pepper to taste
- - 2 tablespoons olive oil
For the Creamy Florentine Sauce:
- - 2 tablespoons unsalted butter
- - 3 cloves garlic minced
- - 1 small onion finely chopped
- - 1 cup heavy cream
- - 1/2 cup chicken broth
- - 1/2 cup grated Parmesan cheese
- - 2 cups fresh spinach roughly chopped
- - 1/2 cup sun-dried tomatoes chopped
- - Salt and pepper to taste
For Garnish:
- - Fresh lemon juice optional, for serving
- - Fresh parsley chopped
Instructions
For the Salmon:
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through and has a golden crust. Remove the salmon from the skillet and set aside.
For the Creamy Florentine Sauce:
- In the same skillet, melt the unsalted butter over medium heat.
- Add the minced garlic and finely chopped onion. Sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
- Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a simmer.
- Stir in the grated Parmesan cheese until the sauce is smooth and thickened.
- Add the chopped spinach and sun-dried tomatoes. Cook for another 2-3 minutes until the spinach is wilted.
- Season the sauce with salt and pepper to taste.
To Serve:
- Place the pan-seared salmon fillets on plates.
- Spoon the creamy Florentine sauce over the top.
- Garnish with freshly chopped parsley and a squeeze of fresh lemon juice if desired.